>> Wednesday, August 19, 2009
- Spinach (palak keerai) - 1/2 cup
- Oil - 1 tbsp
- Red chillies - 3 to 4 nos
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Curry leaves - 1 tbsp
- A pinch of hing
- Garlic pods - 4 to 5 nos
- Vadagam - 1 tsp (optional)
- Toor dhal - 1/2 cup
- Onion -1 no (finely chopped)
- Tomato -1 no (Finely chopped)
- Turmeric powder - 1/4 tsp
- Tamarind paste - 1/4 tsp
- Salt to taste
- Ghee - 1 tsp
Directions to cook :
# Pressure cook the toor dal. Keep aside.
# Clean & finely chop the spinach.
# Heat oil in the pan, add cumin seeds, urad dal, mustard seeds, red chillies, hing, curry leaves & garlic pods.
# Once splutter, add the onions & saute. Add the finely chopped tomatoes & saute for 4 min.
# Add the finely chopped spinach & saute for 3 min.
# Add the cooked dal & enough salt and water. Cover and cook until done.
# Meanwhile, heat ghee in the small pan & fry the vadagam. Add it to the kulambu.
Serve with rice.
Those who don't have vadagam, just add the ghee finally.